Meat (thinly sliced cured meats-pork & beef)

$8 each / sample all for $25
Prosciutto di Parma-imported cured Italian ham.
Sopressata Salami-handmade in California spiced with peppercorns.
Nostrano Salami-a milder salami, also hand made in California.
Speck Alto Adige-imported smoked Italian ham.
Bresaola-house cured, air dried beef spiced with rosemary and juniper.
Mortadella-hand made in Brooklyn NY~a finely ground salami with pistachios and light smoke.
Lardo-cured and aromatically seasoned pork fat~known as white prosciutto.
Hot Capicola-pork shoulder cured with spices. (domestic)
Lamb Prosciutto Seafood (cooked, marinated and chilled “salads”)

$6 each / sample all for $21
Marinated Mussels-local mussels, olive oil, white balsamic vinegar, shallots and pickled celery.
Marinated Squid-long roasted squid with rosemary and olive oil.
Shrimp en Saor-classic Venetian recipe~seared shrimp marinated in onions, pine nuts and golden raisins.
Clams & Fregola-toasted cous cous with little neck clams, tomato sauce and herbs. Served warm.
Octopus & Potato-tender octopus tossed with potato, red onion, garlic, oregano, mint, olive oil and lime juice.Vegetables (roasted and chilled)

$4 each
Olives-a variety of cured Italian olives.
Eggplant Caponata-eggplant stewed with onions, tomatoes, pine nuts and spices.
Roasted Peppers-roasted red and yellow bell peppers marinated in olive oil, oregano and garlic.
Marinated Beets-3 varieties of beets roasted and marinated with pistachios, shallots, white wine vinegar and olive oil.
Marinated Mushrooms-button mushrooms, roasted and marinated with a porcini mushroom vinaigrette.

Cheese (imported Italian)
3 for $13 / 5 for $18 / 7 for $22
Parmigiano Reggiano Cravera Riserva 2 year(cow)
Monte Veronese Malga (cow)
Pecorino di Pienza Rosso (sheep)
Robiola Due Latte (cow/sheep)
Caciocavalli Caggiano (cow)
Gorgonzola Naturale “Piccante” (cow)
Pecorino di Pienza Morchiato (sheep)
Monte Veronese Latte Intero (sheep)
Blu di Capra Stagionata (goat)
Fiocco del Bec (goat)

Appetizers

Beef Carpaccio-thinly sliced raw beef with capers, onion, garlic aioli and parmesan cheese. 9
Fried Squid-with tomato sauce & garlic aioli. 10
Steamed Mussels- local mussels with garlic, tomato, basil and vermouth. 12
“Scampi”-sauteed shrimp, garlic, lemon, olive oil. 12
Arancini-fried rice balls stuffed with cheese and prosciutto. 7
“Eggs & Sausage”-roasted cotechino Italian garlic sausage with soft polenta and a local sunnyside up egg. 9
Gnocchi alla Romana-baked Roman style semolina flour gnocchi with taleggio cheese and pancetta. 10
Baked Crespelle “the best thing you will ever eat”Italian crepe filled with braised oxtail, ricotta cheese & herbs. 9

Bruschetta
(toasted home made bread brushed with olive oil and rubbed with garlic)
Chicken Livers Toscana-coarsely chopped “pate” with pancetta, capers, olive oil and finished with pecorino cheese. 8
White Bean-cannellini beans pureed with olive oil and herbs and finished with truffle oil. 5
Baccala-local salt cod, poached and whipped with olive oil, cream and garlic. 8
Tomato & Mozzarella-slow roasted tomatoes with fresh mozzarella. 7
Ricotta-house made ricotta cheese with olive oil, herbs & sea salt. 8
Meat Sampler-3 pieces with lardo, speck and mortadella. 10

Appetizers
Beef Carpaccio-thinly sliced raw beef with capers, onion, garlic aioli and parmesan cheese. 9
Fried Squid-with tomato sauce & garlic aioli. 10
Steamed Mussels- local mussels with garlic, tomato, basil and vermouth. 12
“Scampi”-sauteed shrimp, garlic, lemon, olive oil. 12
Arancini-fried rice balls stuffed with cheese and prosciutto. 7
“Eggs & Sausage”-roasted cotechino Italian garlic sausage with soft polenta and a local sunnyside up egg. 9
Gnocchi alla Romana-baked Roman style semolina flour gnocchi with taleggio cheese and pancetta. 10
Baked Crespelle “the best thing you will ever eat”Italian crepe filled with braised oxtail, ricotta cheese & herbs. 9

Salads
Corner Room Salad-very local greens, balsamic vinaigrette. 6
Caesar Salad-the tradition continues. 7
Bitter Greens-with walnuts, raisins, pecorino cheese and marinated onions. 8
Roasted Beets-3 types of beets with arugula, ricotta solata cheese and white balsamic vinaigrette. 8

Pizza 14”
Corner Room Classics(no additions or substitutions please)
Margherita-tomato, mozzarella and basil 15
Mushroom-with roasted garlic, roasted mushroom spread and roasted local mushrooms 15
Prosciutto & Arugula-garlic and parmesan flatbread topped with raw arugula and sliced prosciutto di parma 16
The Doppo-tomato sauce, pancetta, parmesan and pecorino cheese with our farm’s soft baked egg in the middle then finished with truffle oil 15
Four Cheese-tomato sauce with fontina, mozzarella, parmesan & provolone. 15
Romana-a napolitano classic~tomato sauce, black olives, anchovies & chili oil 14
Goat Cheese-winter squash, olive oil, garlic and goat cheese finished with vincotto 15

Create your own Pizza
Tomato Sauce & Cheese 11
Toppings- $2 each
pepperoni • crispy prosciutto • roasted peppersslow tomatoes • olives • spinach • onionsmushrooms • sausage • baked egg fresh mozzarella • goat cheese aged grana padano cheese • provolone (sliced prosciutto $4)

Panini
(pressed hot sandwiches on house made bread) $9
Prosciutto-thinly sliced Italian ham with fresh mozzarella, roasted tomatoes and basil.
Salami-a mix of our cured meats with roasted peppers and provolone. ($2 supplement)
Sausage-house made Italian sausage with arugula and fontina cheese.
Goat Cheese-winter squash, cranberry relish and arugula.
Mushroom-mushroom spread, roasted local mushrooms and taleggio cheese.
Roasted Pepper-roasted and marinated bell peppers with mozzarella and arugula.
Hot Capicola-with basil pesto and smoked mozzarella.Gorgonzola & Pear-roasted pears, prosciutto, gorgonzola cheese and fresh spinach.

“BLT”-slow roasted tomatoes with house made Italian bacon, romaine lettuce and aioli.

Pasta

All pasta is made in house
$9 Small / $15
LargeSpaghetti & Meatballs-enough said!
Gnocchi-potato dumplings with tuscan kale and smoked mozzarella.
Linguini-hand cut thin egg based pasta with local crab meat and mascarpone cream sauce. ($3 supplement)
Bucatini All’ Amatriciana-classic roman dish~hollow spaghetti tossed with pancetta, tomato sauce, onions and pecorino romano cheese.
Fettucini Bolognese-egg based pasta with a classic meat sauce.
Rigatoni & Lamb Sugo-ribbed tube pasta with a slow cooked lamb meat sauce.
Gemelli & Pesto-spiral pasta with classic basil pesto.
Ziti & Venison Ragu-smooth tube shaped pasta with venison stewed in red wine and herbs.
Penne & Sausage-ribbed pasta tossed with house made sausage, onions and spinach.
Papparadelle & Mushrooms-hand cut wide noodles with local mushrooms and cream.
Truffled Macaroni & Cheese-house made macaroni baked with cheese sauce and finished with truffled cheese and truffle oil.
Lasagnette-open faced lasagna with braised chicken, broccoli and porcini mushroom sauce.
Seafood Canneloni-lobster and scallop stuffed pasta with a cheese and lobster reduction sauce. ($3 supplement)
Pasta Arrabiatta-”angry sauce”~garlic, chili flakes & tomato tossed with penne pasta.

Secondi
(entrees)
$15
Available after 5pm
Seared Tuna“Puttanesca”Cassuletta-savory bean casserole with slowly braised pork and duck.
Chicken “Parmigiano”-with roasted root vegetables.
Veal “Milanese”-thinly pounded, breaded veal with lemon and saffron orzotto.
Osso Bucco-braised veal shank with Italian wheat berry ragu. ($5 supplement)
Scallops “Mar e Monte”-pan seared scallops with portabello mushroom sauce and arugula salsa verde.
Cioppino-Italian seafood stew with crab, mussels, clams and shrimp.
Chicken “Marsala”-with polenta and winter vegetables.
Flank Steak “Tagliata”-pan roasted flank steak sliced and served with roasted potatoes, broccolini. Garnished with sea salt and extra virgin olive oil.

Contorni
(sides)
$4
Available after 5pm
wilted spinach • broccoli “aglio e olio” • beans & kale • soft polenta • local mushroom